Get these sweet-and-smoky
chiles at Hy-Vee while they’re
in season to add some heat
to your favorite dishes.
101
HATCH PEPPERS
atch chile peppers are named after their original growing area in the Hatch Valley of
H
New Mexico, and are typically harvested August through September. Their unique balance of heat, sweetness and earthiness makes them a hot commodity when in season. They look similar to a curvy Anaheim chile pepper but are firmer with a thick skin and can have a greater range of heat. Most Hatch peppers are about a third as hot as a typical jalapeño pepper and are high in vitamin C to help the body form blood vessels, cartilage, muscle and collagen in bones.
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Hatch peppers are only in season for about six weeks but can be preserved by pickling with 1 part water, 1 part white vinegar, ½ part sugar and a dash of salt.
Pickled
Roast and purée Hatch peppers to
use in a sauce, salsa, queso or hummus. Enjoy with tortilla chips, spoon over tacos or add to enchiladas and other baked casseroles.
Puréed
Hatch peppers can be eaten raw as a topping for burgers, brats, sandwiches and pizzas. They offer a crisp, lightly spicy flavor with a mild pungency that is similar to an onion.
Raw
WAYS TO ENJOY
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Buy
Lightly wash the chiles, then slice off the stem and cut peppers into quarters. Use a spoon to scrape out the pith and seeds to lessen heat, if desired.
Prep
Prep
Buy
Keep unrinsed Hatch peppers in a plastic bag in the crisper drawer of the fridge, separate from other fruits and veggies, for up to 5 days.
Store
Prep
Store
The freshest peppers will be bright green, glossy and firm to the touch. Avoid any with soft spots and select peppers with medium to thick flesh.
Buy
Lightly wash the chiles, then slice off the stem and cut peppers into quarters. Use a spoon to scrape out the pith and seeds to lessen heat, if desired.
Prep
Keep unrinsed Hatch peppers in a plastic bag in the crisper drawer of the fridge, separate from other fruits and veggies, for up to 5 days.
Store
The freshest peppers will be bright green, glossy and firm to the touch. Avoid any with soft spots and select peppers with medium to thick flesh.
Buy
WAYS TO ENJOY
Hatch peppers are only in season for about six weeks but can be preserved by pickling with 1 part water, 1 part white vinegar, ½ part sugar and a dash of salt.
Pickled
Roast and purée Hatch peppers to use in a sauce, salsa, queso or hummus. Enjoy with tortilla chips, spoon over tacos or add to enchiladas and other baked casseroles.
Puréed
Hatch peppers can be eaten raw as a topping for burgers, brats, sandwiches and pizzas. They offer a crisp, lightly spicy flavor with a mild pungency that is similar to an onion.
Raw
Shop Now
